Lime Curd with a Hint of Vanilla
This is an easy way to start a key lime pie, upgrade your yogurt, or spoon on a flaky croissant!
Ingredients
- 6 Tablespoons butter (unsalted)
- 3 eggs
- 1/2 cup sugar
- 1/2 cup fresh lime juice (approximately 2 large limes or 3-4 small limes)
- zest of one lime
- 1/4 teaspoon vanilla bean paste
Instructions
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Melt the butter in a nonreactive sauce pan.
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While the butter is melting, pulse together the sugar and lime zest in a food processor until combined.
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Add the lime juice, sugar, and zest to the butter in the pan and whisk until the sugar dissolves.
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In a small bowl, gently beat the eggs.
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Working one Tablespoon at a time, add some of the lime juice/butter mixture to the beaten eggs, whisking at all times so as not to scramble the eggs.
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Add the egg/lime juice/butter mixture back to the sauce pan.
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Over low heat, whisk the mixture constantly until a smooth curd begins to form, somewhere just below a simmer (and around 160-175 degrees).
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Remove from the heat and let cool. Add vanilla bean paste to taste.
Recipe Notes
Adding the warm liquid to the cool eggs must be done little by little or you will end up with scrambled eggs. Be careful to keep whisking until all of the mixture has been incorporated.